3 Easy, Healthy Recipes to Add to Your Cookbook
It’s National Cookbook Month in the U.S. — just in time for holiday season. But instead of stocking up on sweet treats and comfort foods, we’re putting a twist on what holiday cooking looks like. These healthy, veggie-packed meals add some fun to your regular routine without cutting out the savory flavors that you love.
Roasted Cauliflower Burrito Bowls
One of the best things about this deliciously flavorful burrito bowl is that it’s really filling and totally vegan. It’s a great option for cozy fall dinner parties with friends, because everyone can choose what they want and skip what they don’t. Plus, simple ingredients that go straight into the bowl means you can spend more time with friends and less time at the stove.
- 1 avocado
- 1 head cauliflower, chopped
- 1 14-oz can of black beans
- ½ cup fresh cilantro
- 1 14-oz can of corn
- Juice of 2 limes
- 1 cup brown rice
- 1 tbsp taco seasoning
- 1 tbsp olive oil
- 1 jar of your favorite salsa
- Cook rice according to package directions.
- Preheat the oven to 425 degrees. Toss cauliflower with olive oil and ½ tbsp. of taco seasoning. Sprinkle with salt and pepper to taste. Roast for 15 minutes, remove and toss, then roast for another 10 minutes.
- Combine black beans with ½ cup of water and the remaining taco seasoning in a small saucepan. Mash the beans until they start to get creamy. Let sit over medium heat, stirring occasionally.
- When the cauliflower and rice are done, place into a bowl with the bean mixture, corn, cilantro, avocado and salsa. Drizzle with lime juice and serve.
Avocado Sweet Potato Pita Pockets
Another totally simple and delicious recipe, these pita pockets are perfect for a quick lunchtime meal that beats your typical turkey-sandwich routine. The best part? The only cooking these require is boiling potatoes. Everything else goes right into the pocket.
- 1 small sweet potato, sliced into 2-inch pieces
- 1 ½ tbsp honey mustard
- 1 tbsp light mayonnaise
- ¼ tsp poppy seeds
- 2 whole-wheat pita pockets
- ½ red onion, sliced
- 1 avocado, sliced
- ½ tomato, sliced
- ¼ cup alfalfa sprouts
- ¼ cup reduced-fat Monterey Jack cheese, shredded
- Boil sweet potato slices in salted water for about 15 minutes. Drain and rinse with cold water. Slice into smaller pieces.
- Whisk together honey mustard, mayonnaise and poppy seeds in a small bowl.
- Spread honey mustard mixture inside each of the pita pockets, then layer the rest of the ingredients. Salt and pepper to taste, then serve cold.
Israeli Couscous with Cherry Tomatoes
Couscous is pretty underrated in our opinion, often overshadowed by its trendy twin, quinoa. But this North African grain is pretty similar in regards to the amount of protein and nutrients has (although it’s not gluten-free like quinoa). It also can be cooked in 5-10 minutes, so it’s the perfect side for easy weeknight dinner meals.
- 1 ⅓ cups Israeli couscous
- 2 tbsp basil
- 1 lb. cherry tomatoes, halved
- 3 garlic cloves
- ¼ tsp sugar
- 2 tbsp olive oil
- 4 medium eggs (optional)
- Salt, to taste
- Add couscous (without oil) to a large saucepan over medium-high heat. Toast the couscous, shaking or stirring often, until it turns slightly golden and begins to smell aromatic or a little bit like popcorn.
- Add 2 quarts of water to the saucepan and salt to taste. Boil the couscous for about 10 minutes or until al dente. It should be slightly chewy but not mushy, and there should still be plenty of water in the saucepan. Drain and return to pot.
- While the couscous sets, heat olive oil in a large skillet over medium heat. Add garlic. As soon as the garlic becomes fragrant, add the cherry tomatoes and turn the heat up to medium-high. Add sugar, salt and basil to the skillet.
- Sauté the tomatoes until the skins shrivel and they begin to collapse. Some of the pulp from the tomatoes should fall out into the pan and caramelize slightly. Continue stirring for a few minutes until the pulp in the pan thickens.
- If desired, in a separate greased skillet add eggs and cook over medium.
- Pour the couscous into the large skillet and mix well. Remove from heat and serve warm with eggs on top.
Credit: Photo by Jennifer Schmidt, Dan Gold, Alexandra Golovac and Brooke Larkon Unsplash
- Lifestyle Staff